Mushroom Bagna Cauda recipe

All Recipes Soups, Stews and Chili Recipes Soup Recipes Seafood

Ingredients

1 tablespoon butter
1 (2 ounce) can anchovy fillets, drained
8 cloves garlic, minced
1 (10 ounce) can condensed cream of mushroom soup
1 cup whipping cream
2 cups half and half

Nutrition Info

320.6 calories
carbohydrate: 9.1 g
cholesterol: 95.7 mg
fat: 29.4 g
fiber: 0.1 g
protein: 6.4 g
saturatedFat: 16.9 g
servingSize: -
sodium: 642.9 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a saute pan over medium heat. Saute garlic and anchovies until the garlic has mellowed, about 2 to 3 minutes. Pour in the mushroom soup, cream, and half and half, turn heat to low and cook for 45 minutes, making sure the mixture does not boil.

Recipe Yield

6 servings

Recipe Note

Coming from a Northern Italian family, this recipe has been handed down for generations. It's a great family dish that is easy to make. We dip bell peppers, cauliflower, broccoli, carrots, and chunks of Italian bread in this soup!

Do you like the recipe? Share this tasty recipe!